Physicochemical, functional and antioxidant properties of flour from pearl millet varieties grown in India

Journal of Food Measurement and Characterization

Volumn 10, Issue 2, 2016, Pages 311-318

  Siroha, Anil Kumar ^a   Sandhu, Kawaljit Singh ^a   Kaur, Maninder ^b  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Functional; Hunter color; Pearl millet; Total flavonoids content; Total phenolic content

Indexed keywords

ANTIOXIDANTS; CHELATION; COLOR; FLAVONOIDS; GEMS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FUNCTIONAL; PEARL MILLET; PEARSON CORRELATION; PROXIMATE COMPOSITIONS; TOTAL FLAVONOIDS; TOTAL PHENOLIC CONTENT;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84961678083     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9308-1     Document Type: Article

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